Hollandaise Sauce Masterclass
In this sauce masterclass James describes how to get hollandaise, béarnaise and maltese sauce just right! They all start the same way! Simple when you know how!
Ingredients
Hollandaise:
- 3 large egg yolks
- 300g clarified butter
Gastric:
- 4 tbs white wine vinegar
- 6 white peppercorns
- 1 shallot peeled and diced
To serve:
- 1 blood orange
- 1 tsp chopped tarragon
Method
To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.
To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.
To transform into a maltese add the juice and zest of a blood orange.
Ingredients
Hollandaise:
- 3 large egg yolks
- 300g clarified butter
Gastric:
- 4 tbs white wine vinegar
- 6 white peppercorns
- 1 shallot peeled and diced
To serve:
- 1 blood orange
- 1 tsp chopped tarragon
Method
To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.
To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.
To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.
To transform into a maltese add the juice and zest of a blood orange.
